1 C (2 sticks) unsalted butter, at room temperature
2 Tbsp fresh sage, finely chopped
2 Tbsp shallots, finely chopped
1 large garlic clove, finely chopped
1 3-lb boneless turkey breast, skin on
Sous vide circulator
Sous vide pouches
2 silicone baking mats
2 baking sheets
Prepping time: 20 minutes / Sous vide cooking time: 2 1/2 hours
Sous vide Arctic char, meet breadcrumbs—and a deep fryer.
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Juicy, faintly tart blueberry is a fitting counterpoint to rich, flavorful duck. Your taste buds will thank you.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!